This toaster tart could be a first cousin of pain au chocolat. A flaky cocoa-flavored pastry surrounds a fudgy chocolate ganache center. These hand pies are drizzled with a light vanilla glaze.

Game plan: You can roll the dough scraps into 1 or 2 more tarts, but you’ll then need extra filling and glaze.

You can make the dough a day in advance; just be sure to let it soften at room temperature for about 10 minutes before rolling out.

Though best when eaten fresh, the cooled pop tarts can be stored in an airtight container for up to 2 days at room temperature. Reheat them, if desired, in a 300°F oven on a baking sheet until hot, about 10 minutes. Freezing is not recommended.

Instructions

For the dough:

1Whisk the flour, cocoa, sugar, and salt in a large bowl until combined. Add the butter and toss with your fingers until well coated in the flour mixture. Using a pastry blender or your fingers, cut or rub the butter into the dry ingredients until reduced to pea-size pieces.

2Whisk the egg yolks and milk in a small bowl until combined. Add the egg-milk mixture to the flour mixture and mix with your hands until large clumps form. Turn the mixture out onto a work surface and knead briefly, smearing the butter into the dough with the heel of your palm until the dough completely comes together, about 1 minute.

3Divide the dough into 2 equal portions and shape into 2 (6-by-5-inch) rectangles. Wrap each tightly in plastic wrap and refrigerate for at least 1 hour. Meanwhile, make the filling.

For the chocolate filling:

1Place the chocolate and butter in a medium heatproof bowl; set aside.

2Combine the cream, sugar, and salt in a small saucepan over medium heat and stir until the sugar dissolves and the mixture is just at a simmer, about 4 minutes.

3Pour the cream mixture over the chocolate and butter and let sit until melted, about 4 minutes. Gently stir until smooth. Refrigerate until stiffened but still spreadable, about 15 minutes. Remove from the refrigerator and let sit at room temperature until you’re ready to assemble the tarts.

To assemble the tarts:

1Heat the oven to 375°F. Line a baking sheet with parchment paper; set aside.

2Lightly dust a work surface with flour and roll 1 dough portion out into a rough 12-by-10-inch rectangle, rotating the dough and reflouring the surface and rolling pin often to prevent the dough from sticking. Using a pizza cutter or sharp knife, trim the dough to a 10-1/2-by-9-inch rectangle. Cut that into 6 equal rectangles (each about 3 1/2 inches wide by 4 1/2 inches tall). Using a flat spatula, transfer the rectangles to the prepared baking sheet, leaving about 2 inches of space between each. Place the baking sheet in the refrigerator.

3Whisk the egg and water in a small bowl until evenly combined; set aside.

4Roll out the second dough portion to the same dimensions as the first, trim, and cut into 6 rectangles. Using a fork, prick the dough all over.

5Remove the baking sheet from the refrigerator and brush a thin coating of the egg wash over each dough rectangle. Spoon 1 tablespoon plus 1 teaspoon of the chocolate filling onto each rectangle. Spread the filling into an even layer, leaving a 3/4-inch border.

6Place the pricked rectangles on top of the chocolate-covered rectangles. Press on the edges to adhere, and push down gently on the filling to slightly flatten. Using a fork dipped in flour, crimp the edges of the tarts. Bake until puffed and flaky, about 23 to 25 minutes. Transfer to a wire rack and let cool completely before glazing.

For the glaze:

1Place all the ingredients in a small bowl and whisk until evenly combined. (You may need to add more milk by the 1/2 teaspoon if the glaze is too thick.)

2Set the wire rack with the tarts on it over a baking sheet. Using a spoon, drizzle about 1 tablespoon of the glaze over each pastry. Let set before eating, about 15 minutes.

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